Effects of two barley β-glucan isolates on wheat flour dough and bread properties

Storage studies of bread prepared by incorporation of the banana pseudo-stem flour and the composite breads containing hydrocolloids

“…A similar result was obtained by other researchers when the composite bread showed harder texture than the control (Roberts, Cui, Chang, Ng, & Graham, 2012). Skendi, Biliaderis, Papageorgiou, and Izydorczyk (2010) have proposed an increase in crumb firmness with the addition of β-glucan was attributed to the fibers content, which enable the crumb walls to be thickened by surrounding the gas cells as BPF presents in the composite breads.…”

Development of innovative health beneficial bread using a fermented fibre-glucan product

“…On the other hand, the incorporation of oat β-glucan into gluten-free bread led to a higher softness of bread crumb (Hager et al 2011). Similar results have been reported also by Skendi et al (2010) presenting a positive effect of β-glucan addition, mainly with a higher molecular weight, although the source of β-glucan was barley flour. The firmness of wheat bread crumb was also significantly lower after 24 h of storage.…”

Effects of concentration of Jerusalem artichoke powder on the quality of artichoke-enriched bread fermented with mixed cultures of Saccharomyces cerevisiae, Torulaspora delbrueckii JK08 and Pichia anomala JK04

“…The specific effects of fiber intake are not always clearly visible or easy to explain because the fiber complex is multifunctional (Salovaara et al, 2007). In addition, previous studies have shown that fiber enrichment can have detrimental effects on bread quality, influencing consumer preference (Morris and Morris, 2012;Skendi et al, 2010;Rubel et al, 2015). Through experimentation, new applications, and product and process development, scientists and industries have attempted to help consumers increase fiber intake in a convenient manner (Salovaara et al, 2007).…”

“…However, the quality of bread enriched with these materials is far from optimal. Fiber enrichment can have detrimental effects on bread quality such us smaller loaves, a harder crumb and darker color (Morris and Morris, 2012;Skendi et al, 2010), as well as a decreased specific volume and cell (pore) area ratio (Rubel et al, 2015). However, improving the quality of enriched-bread is feasible through process innovations.…”